Baby’s First Banana Muffins

30 minutes | Serves 24

Dairy-free, Gluten-free and Vegetarian- friendly.

As your baby moves on from purees and enters the stage of finger foods, you will be tempted to offer them sweet baked treats such as banana bread, muffins and other delights. It’s important when starting to introduce them to these types of options, that we aim to avoid using added sweeteners and opt for natural alternatives.

These delicious banana muffins use the sweetness of bananas, dates and cinnamon to ensure that they will love it and want more.

Ingredients

  • 2 Large Ripe Bananas
  • 3 Eggs
  • ½ Cup Coconut Milk
  • 1 Tsp Vanilla Powder/ Extract
  • 4-6 Medjool Dates, Pitted
  • 1 Tsp Ground Cinnamon
  • 2 Tbs Coconut Oil, Melted
  • ¾ Cup Buckwheat Flour
  • ¼ Cup Coconut Flour
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda

Instructions

  1. Preheat oven to 180ºC and line a muffin tray with muffin cases.
  2. Place bananas, eggs, coconut milk, coconut oil, vanilla powder and dates into the bowl of a food processor and process until smooth.
  3. Add the rest of the ingredients and process until smooth and well combined.
  4. Spoon about 1-2 tbs of batter evenly into each muffin case and bake in the oven for 15-20 mins.
  5. Turn out onto a wire rack to let them cool completely.

Tip: Serve immediately or store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.

Apricot and pear compote

Apricot & Pear Compote

Prep Time: 5 mins

Cooking Time: 45 mins

Serves: 8

Introducing solids to babies is an exciting time, but it can also bring with it a range of new issues such as constipation. This homemade compote is a great way to ensure that your baby doesn’t get clogged up and stays regular. It can be used in countless ways, including as a stand-alone puree, in yogurt, mixed with porridge or as a spread on toast or crackers for later on.

Ingredients

  • 4 pears, peeled and cored
  • 250g dried apricots, sulphur-free
  • 1/2 tsp ground cinnamon
  • 1/2 vanilla pod or 1/4 tsp vanilla bean paste
  • Filtered water

Instructions

  1. Place all the ingredients in a medium-sized pot and cover with filtered water.
  2. Bring to the boil, reduce heat and cover with a lid. Let simmer until water is evaporated. Add more water if necessary. The more you reduce the compote the more intense the flavor and thicker the consistency.
  3. Transfer compote to a blender and blend until smooth.
  4. Pour in a jar and keep in the fridge.
  5. Serve with yoghurt, porridge or on its own.

Serving and Storing Leftovers: Serve immediately or store in a jar in the fridge for up to 5-7 days or freeze for up to 3-4 months.

Mandy Sacher is a paediatric nutritionist, mum and author of the bestseller “Wholesome Child: Complete Nutrition Guide and Cookbook”, which includes a host of nutritional information and guidance, along with over 140+ allergy-friendly recipes and a range of menu planners suitable for busy families. Available to purchase online at www.wholesomechild.com.au or via iTunes. Connect with Wholesome Child on Instagram and Facebook. For more information, contact Mandy Sacher.

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